Food, life, love, and fun recipes

Month

April 2010

Believe it or not… the leftover pizza dough got even tastier overnight. There must be little fridge elves, sprinkling love and deliciousness onto the dough as it sat there for 2 days, not neglected.. but reserved for a special purpose.

I discovered pesto very late into life, perhaps just last year, when one of my friends brought in a pasta salad for a party. It was incredible – the cold refreshing taste of basil and crunchy vegetables.. I had to learn how to make that. Since then I’d made pesto once, which I then tossed into a huge bowl of pasta and vegetables, and I ate that for days. It was a pasta salad week. And I could’ve sworn I could smell garlic and basil oozing out of my pores, not exactly all that attractive. Coincidentally, that was probably also the week of my dating dry spell…

This time I knew exactly what I wanted to do. I had the leftover dough from the other night and a bunch of basil that I knew would not keep for much longer. I made a quick pesto, subbing walnuts for the pinenuts (the poor man’s pesto, is what I call it. Who knew pinenuts cost $9 for 4 tiny ounces?) and set it aside for my lunchtime masterpiece.

Pulse the garlic, walnuts, basil and parmesan in a food processor and then add the olive oil, pulsing to combine into a paste. Add salt and pepper to taste. (I’m using less cheese in this pesto because I figured I’d be adding other cheeses to it, depending on what I’d be using it for.)

I took the leftover pizza dough out of the fridge, let it come to room temp for a bit, and then rolled it out as thin as I could, about 1/4 inch. Top with pesto paste, and on half, I added some of the roasted vegetable quinoa salad I had leftover. Crumble some goat cheese on everything and bake at 500 degrees for about 15 minutes. Be careful to check that it doesn’t burn! Mine looked done a couple minutes short of 15, and you can smell the delicious garlic and basil. In fact, my apt still smells like it right now. I think I’ll continue sitting around here for a bit. (Ok no, OFF the couch, lazy ass! Its a gorgeous 80 degrees outside!!!)

Every month, for reasons too crude to discuss (but I’m sure the bright ones out there can probably figure out), there are about 3 or 4 consecutive days where my mind just seems to want to focus on nothing but comfort foods. And I usually cave in. Tonight was one of those nights where a clean plate of sauteed veggies was just not going to do.

I had saved some leftover meatballs for the exact purpose of trying to make meatball sliders. I had planned this days in advance, that’s how excited I was to prepare this absolutely adorable miniature version of a hamburger. (Is there anything girls love more than mini things??) I sought out a recipe for the buns, which I found on Smitten Kitchen, and set off to half-ass it the way I usually half-ass things. No roasted garlic, no molasses, and no cheese. (And probably no good.) The buns on their own tasted delicious. A bit sweet (I substituted honey for the molasses), and had a nice crisp shell and a tender interior. But with the meatballs, the taste was too sweet.

I don’t recommend following my recipe, but this is what I did. Analyze away and feel free to criticize me on the many things I did wrong. That’ll make me feel good… not! (Just kidding, I could use some help.)

Meatball Sliders

3/4 cup of warm water

1 tbsp honey

1 tbsp oil

1/2 tsp yeast

1 tsp salt

2 cups of flour

I used half measurements of the above ingredients, and in a stand mixer (with dough hook attachment) combined the water, yeast, honey and oil. Mix flour and salt together, and add to mixer with the wet ingredients. When the dough comes together, take it out, knead it on a floured surface and let it rise in a well oiled bowl for 30 minutes. Shape to size, arrange on baking sheet, and let it rest a bit more before baking in a 400 degree oven for 20 minutes.

The 2nd half of my dinner experiment was a butternut squash mac and cheese, to use up some of the leftover butternut squash. This was a disaster. Mostly because I learned I don’t like mushed up butternut squash. Tastes like mushed up pumpkin. Add that to the list of things I don’t like! Of course, this was by no means the fault of Martha Stewart. I just had to learn the hard way that there are some flavors I do not prefer.

I can make you a list of my least favorite foods: cilantro, ginger, licorice, onions, scallions, tomatoes… (And I could list it alphabetically too!) But I can also tell you that only 1/3rd of that list remains unchanged. Cilantro? Really fantastic in sauces. Ginger – I like that it adds a bit of flavor, although I still refuse to eat it. Onions – especially caramelized… is there anything sweeter? Scallions – I love scallion pancakes. And tomatoes… the most recent food I’ve learned to agree to live with. (I’m even able to pinpoint for you the moment I crossed the line from hate to love – Tomato-Basil Spaghetti at Scarpetta. Thank the master of the tomato, Scott Conant.) Now, most days, you will find my fridge stocked with at least one fresh tomato, perfect for some last minute pasta, or in this case, a very fresh mozzarella, tomato, and basil flatbread.

I am no wizard with yeast doughs. In fact, the first pizza I ever made with wheat flour turned out to be a hard disc wheat cracker. The 2nd time, the dough was so bland, I took one bite, tossed the rest, and accepted a last minute dinner date with someone I met online. (And we all know how “being too available” translates to desperation, as if online dating weren’t desperate enough, but really, it was my stomach… desperate for something that didn’t taste like cardboard.) So this time, I tried a different recipe, from a recent post on Not Eating Out in New York. I cut her dough recipe in half, and only prepared half of that as a side to my leftover quinoa salad.

Prepare the dough according to the recipe. My impatience led me to only let the dough rise for about 20 minutes, which made it difficult to stretch and shape, and I also didn’t let it sit after shaping, because I got hungry. The rest is easy: arrange the tomato slices on the dough, top with mozzarella, and basil leaves, sprinkle with salt and pepper, and bake in a 500 degree oven for 15 minutes.

This will probably be my new default dough recipe, because although at first I was alarmed by how much salt was added to the flour, in the end, it turned out to be flavored perfectly. I’ll save the other half I have, risen properly and stowed away in the fridge, for a later attempt!

I used to have more time at work, when I’m not running out to the Department of Buildings in the Bronx, and with that time, I used to do some pretty silly things like… planning out a week’s meal on a spreadsheet. It not only helped me keep track of using up the ingredients I had handy, but it also helped me make sure my week had a bit of variety. (And it was also fun to point out to other people how disgustingly anal I could be.)

Having not done that in a while, I mindlessly removed a chunk of ground beef from the freezer and left it in the fridge to defrost. The ground beef lived in the fridge for 1.5 days… long enough to become acquainted with what I am sure is it’s version of a nice tropics-like vacation, so I knew I had to do something with it today.

I need some good recipes for ground beef, because left to my own devices, I will almost always turn to some kind of pasta. Sloppy joes? (Too gross and fast foodish.) Hamburger? (See: sloppy joes.) Sauteed with some cabbage? (Not FUN!) What do people do with ground beef?!!!

I’d always wanted to try to make my own meatballs, especially after the whole meatball craze which left everyone clamoring for tickets to events like Meatball Madness and Meatball Slapdown. There were lamb meatballs at Locanda Verde, duck meatballs at A Voce, meatball sliders at The Little Owl… almost every restaurant now has some version of meatballs on the menu. One day I will visit The Meatball Shop to get my fill of real meatballs, but until then, my scrappy version will suffice!

Whole Wheat Spaghetti and Meatballs

Meatballs:

a baseball sized portion of ground beef

bread crumbs

onion powder

1 egg white

grated parmesan

salt, pepper

I basically mixed all of the above, adding bread crumbs as needed so that the consistency was not too sticky, but sticky enough to hold its shape when formed into a small meatball, about the size of a ping pong ball. It turned out to be about 3 tablespoons of bread crumbs. A sprinkling of everything else, and I was getting impatient. I heated up some olive oil in a pan, added the meatballs (there are about 6) and let them brown on all sides. (I have no idea how people do this. I ended up with some weird octagonal meatballs, each side turned and flattened by the pan.) After they are browned (they’ll continue cooking in the sauce) remove and set aside.

Red Sauce

1 small can of crushed tomatoes

1/2 onion, diced

1 clove of garlic, diced

basil

Using the same pan, I sauteed the onion, and then added the can of tomatoes and garlic. Then the meat octagons. Let it simmer away for a bit while the wheat pasta cooks in a pot of salted water, about 9 minutes. Add some finely chopped basil to the sauce, salt and pepper if needed. Drain pasta and top with sauce and meatballs. Add sprig of basil so you guys think I’m fancy.

Toss all the vegetables with olive oil and salt, and roast in 400 degree oven for 15 minutes, or until soft. Do some more tossing halfway, which I didn’t because I forgot. Rinse the quinoa and add water. After it boils, turn the heat down to a simmer and let it cook until the liquid is mostly gone, about 10-15 minutes. Add the vegetables to the quinoa and combine, then toss with the balsamic and olive oil dressing, adding salt and pepper as needed. Crumble some goat cheese on top. I love basil, so I added some for color and flavor.

Splashing through the horrendous rain on the way home, grumpy and wet, trying to juggle the umbrella in one hand, and a humongous file folder in the other (it’s back to the Bronx again tomorrow morning for work, yuck.), all I could think about was how much I didn’t want to cook. Just a quick fix. Like Domino’s (this New Yorker’s favorite pizza, pineapple. I know, this is all kinds of offensive!) or pad thai (I’ve been craving it for weeks!). But after arriving home and surveying the fridge, which was still fully stocked with fresh vegetables, I decided to make some quick pasta instead.

Penne with Ground Beef, Cauliflower, and Broccoli

I made this pasta using the exact same technique as the Penne with Chicken and Broccoli, but instead of the oven roasted chicken leftovers, I used some leftover ground beef I had sauteed up with some garlic. And since I had so many veggies left in the fridge, I used my two favorites — cauliflower and broccoli. Plus, loading up on the veggies also means I can cut back on the penne, but still have a satisfying meal. (And hopefully still fit into my clothes.)

My latest purchase: the Amara Romper by Joie. Little did the BF know that while he was away… I was playing dress up at his place… while watching the Martha Stewart show.